Vegan Spring Rolls (Goi Cuon)
These fresh, vibrant rolls are packed with crispy pan-seared tofu, silky rice vermicelli, julienned carrot and cucumber, shredded red cabbage, and a generous tangle of mint, cilantro, and Thai basil — all wrapped in delicate rice paper. Every bite delivers a satisfying contrast of textures and a burst of herby, savory flavor that feels light yet genuinely filling. The tofu gets a quick marinade in soy sauce and sesame oil before hitting a hot skillet, so it develops deep golden edges that hold up beautifully inside the roll. Because every component here — from the rice paper wrappers to the noodles to the maple-sweetened peanut dipping sauce — is entirely plant-based, there's no need to audit labels or swap anything out. That creamy peanut sauce, brightened with rice vinegar, fresh ginger, and garlic, is honestly reason enough to make these on repeat. The recipe makes 8 rolls and serves 4, so it works equally well as a shareable starter or a light main course. Assembly takes a little practice, but once you get the folding rhythm down, it becomes almost meditative.
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Learn more →Ingredients
4 servings
For the tofu
- 7 oz extra-firm tofu, pressed and cut into ½-inch planks
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp neutral oil (such as canola or avocado oil)
For the rolls
- 3 oz rice vermicelli noodles
- 8 rice paper wrappers (8.5-inch rounds)
- 1 medium carrot, peeled and julienned
- 1 medium cucumber, seeded and julienned
- 1 cup red cabbage, thinly shredded
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh thai basil leaves
For the peanut dipping sauce
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2–4 tbsp warm water
- ½ tsp chili garlic sauce (optional)
Instructions
- 1
In a small bowl, toss the tofu planks with 1 tbsp soy sauce and 1 tsp sesame oil and let sit for 5 minutes. Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a cutting board and slice into 1/2-inch strips.
- 2
Bring a medium saucepan of water to a boil. Add the rice vermicelli noodles and cook according to package directions, about 3–4 minutes, until tender with no chalky center. Drain, rinse under cold water until cool, and set aside.
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